Phytochemical investigation of the fruits of Gambeya lacourtiana led to the isolation of four new compounds, lacourtianol (1), lacourtianoside I (2), lacourtianoside II (3) and lacourtianamide (4) together with six known compounds: 3-O-acetylbetulin (5), 3-O-acetylerythrodiol (6), β-amyrincaproate (7), lupeolhexanoate (8), erythrodiol 3-O-palmitate (9), and D-mannitol (10). The structures of 1-10 were elucidated on the basis of 1D and 2D NMR spectroscopic data, mass spectrometry and by comparison of spectroscopic data with those from the literature. Compounds 1-10 were evaluated for their antibacterial activity. Lacourtianoside II (3) exhibited moderate activity against Salmonella typhi CHU, Staphylococcus aureus (ATCC 43300 and ATCC 25923) and Enterobacter cloacae k2 with the same MIC value of 22.3 μM.

对Gambeya lacourtiana果实进行植物化学研究后，分离出了四种新化合物lacourtianol（1），lacourtianoside I（2），lacourtianoside II（3）和lacourtianamide（4）以及六种已知化合物：3- O-乙酰基白蛋白（5），3- O-乙酰基赤藓糖醇（6），β-戊酸己酸酯（7），卢贝醇己酸酯（8），赤藓糖基3- O-棕榈酸酯（9）和D-甘露醇（10）。1的结构-根据1D和2D NMR光谱数据，质谱以及通过将光谱数据与文献中的数据进行比较，阐明了10种。化合物1 - 10对它们的抗菌活性进行了评价。Lacourtianoside II（3）对伤寒沙门氏菌CHU，金黄色葡萄球菌（ATCC 43300和ATCC 25923）和阴沟肠杆菌k2表现出中等活性，相同的MIC值为22.3μM。